Potato Peas Kurma | Urulai Pattani Masala Recipe
Potato Peas Kurma is a flavorful and aromatic South Indian curry that features a delicious combination of potatoes and peas cooked in a rich, coconut-based gravy. This Kurma can be made in 30 minutes.
Ingredients
- 500 grams Potatoes
- 1 cup Frozen Peas
- 1 Onion
- 1 Tomato
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- Curry Leaves few
- 1 & ½ teaspoon Salt adjust to your taste
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chili Powder
- 1 & ½ cups Water
- Coriander Leaves few, to garnish
Coconut Paste
- ½ cup Grated coconut
- 1 tablespoon Fennel Seeds
- 2 Green Chillies
- 3 cloves Garlic
- 1 inch Ginger
- 1 inch Cinnamon
- Water as needed
Instructions
Boil Potatoes
- Add potatoes to a pressure cooker. Add enough water and cook for three whistles or until the potatoes are done.
- Peel the skin and cube the potatoes into medium-sized pieces.
Make Coconut Paste
- Add the ingredients under "Coconut Paste" to a mixie jar. Grind it once.
- Add water as needed and make a fine paste. Keep this coconut paste aside.
For the Potato Peas Kurma
- To a pan, add oil. Once the oil is hot, add cumin seeds.
- Let the cumin seeds splutter, add curry leaves and onion. Saute till onions slightly change colour.
- Add chopped tomatoes and cook for a couple of minutes.
- Add salt, turmeric powder, and Kashmiri chilli powder, close and cook for 5 minutes or until tomatoes turn mushy.
- Now, add the coconut paste and ½ cup water. Close and cook for 5 minutes until the raw smell of the paste goes away.
- Add the potatoes and frozen peas. Add salt and 1 cup water if needed. Cover again and cook for 5 minutes. Once done, garnish with coriander leaves and serve hot.
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